6 Serves
80 Mins
5 g
20 g
21 g
In a saucepan, combine water, butter, and sugar, bringing the mixture to a boil over the stove.
Ingredients, vitamins, and health benefits
Unsalted Butter
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
45 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
67 mg / 4,700 mgSodium
51 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
172 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Remove from heat and stir in the flour until a smooth ball forms, then beat in the eggs one at a time until the dough is glossy.
Transfer the dough to a piping bag and pipe small mounds onto a parchment-lined baking sheet.
Bake in the oven until golden brown and crisp, then allow to cool completely on a wire rack.
Once cooled, slice the puffs open and fill them with whipped cream using a piping bag.
Water
Sugar
Flour
Egg
Whipped Cream
Vitamin A
199 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
45 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
67 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
172 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g25
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g